Late lunch post! I apologize for the delay, my job has been keeping me quite busy but I’m loving it! This was literally the best lunch ever, so many flavours going on but they all work well together. It Literally felt like a flavour bomb exploded in my mouth! Feel free to also use brown rice flour if you’d prefer.
Recipe: serves 2
1 whole organic eggplant
1/4 cup almond flour
1 organic cage free egg
1 cup raw shrimp (peeled)
1/4 cup red onions (chopped)
1/4 tsp sea salt
1 tsp coconut aminos
1 tsp Mrs Dash all spice blend
1/4 tsp black pepper
2 tbsp Hemp seed oil (for sautéing)
Pre-heat oven to 400°F.
Slice eggplant into 4 circles.
Place almond flour and whisked egg in separate bowls. Season almond flour with a dash of sea salt and pepper for extra flavour.
Next, line a baking sheet with parchment paper. Dunk eggplant circles in egg and flour mixture until evenly coated before placing them on the lined baking sheet.
Place eggplant buns in the oven and bake for 20-25 minutes.
Meanwhile, prepare your shrimp. Place a skillet over medium heat and add hempseed oil. Place onions and coconut aminos in the skillet and turn the heat down to low when it starts cooking. Cover the skillet for 5 minutes.
Next, add the remaining spices to the shrimp and transfer to the onion mixture. Stir until all flavours are well incorporated and let the shrimp cook for about 1 minute until a light glaze has formed.
When ready, assemble shrimp with eggplant buns and toppings/layers of choice.